Cooked penne today

[ajay124]

Usually cut on the diagonal too. Maybe it looks like a pen----e!

I am glad you added the e at the end

 

[gobble]

Utterly simple. The rule of this particular dinner is absolutely no spice of any kind!

The fish is fried in a little butter --- only.

The sauce: dice half an onion finely, and fry in butter until transparent. Mix about 1 teaspoon of maida (it would be cornflour if I was in London) with a little milk until there are no lumps. Add a little more milk, and add to onions, stirring until it thinkens. Add more milk if necessary, but keep it a thick paste until all traces of butter have been absorbed, then add milk to make quantity/thickness required. A tiny pinch of salt is allowed in this one, and maybe a touch of pepper. If I have a leek, it would be a leek and onion sauce

I almost feel I have to apologise to Indian palettes for this dish: it is about about bland and spice-less as is possible! Just gentle flavour of fish and buttery onion white sauce.

Serve with a little tartar sauce to add just one touch of contrast to the blandness. That comes out of a jar: I don't make it.

What No Chilli?!!! How dare you ... ! Bad Karma... Tsk! Tsk!

Indian cooking and by extension I mean cooking in India, always begins with worshiping the Chilli ... Usually I hold it between my thumb and index finger or clasped in a namaste and sticking out up to the level of my nose, and speak a silent prayer in a grave sombre tone (inwardly), before I chop it up (for green) or throw a red one in the tadka i.e. The splash and splutter is to be considered a sign that the gods are pleased :licklips: hyeah:

Cornflour is easily available in India in 100gm packs btw... Brown & Polson isnt it?

--G0bble

 

[just4kix]

Brown & Polson is brand long since vanished. I remember they used to make Custard powder, butter, and other such products. Polson butter used to be competing with Amul.

 

[grubyhalo]

Brown & Polson is brand long since vanished. I remember they used to make Custard powder, butter, and other such products. Polson butter used to be competing with Amul.

Probably the best custard I've had that came out of a box! I think Weikfield is probably the only brand that I seem to recognise off the shelves these days...

 

[Thad E Ginathom]

...cooking in India, always begins with worshiping the Chilli ... Usually I hold it between my thumb and index finger or clasped in a namaste and sticking out up to the level of my nose, and speak a silent prayer in a grave sombre tone...

I'm perfectly happy to do that! :lol:

Yes, cornflower is available now. Somehow I've got used to using maida. Not sure that it isn't even better and less prone to lumps.